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Ingredients
- 1 onion, sliced
- 2 lbs skinless chicken thighs, in chunks
- 1 tablespoon vegetable oil
- 1/2 pint chicken stock
- 12 oz sweet corn, drained
- 6 tablespoon creme fraiche
- 1 lb 10oz potatoes, cut in chunks
- 2 oz Parsley or Basil leaves, chopped
Details
Servings 4
Preparation
Step 1
Heat oven to 350 degrees. Fry the onion and chicken in oil for 5-10 minutes until the onions are soft chicken is golden.
Add stock, bring to boil and simmer for 20 minutes until chicken is cooked. Stir in corn, add 1/2 of creme fraiche and herbs.
Meanwhile, boil potatoes until soft. Drain & mash with remaining creme fraiche.
Spoon chicken mix into 4 pie dishes and top with mash. Place on baking tray then cook until tops are golden.
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